Everyone likes a salad for lunch or a light super. Another way to prepare a typical Moroccan tasty vegetarian meal or small side dish. Did you know that Couscous originated as a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheatsemolina that is traditionally served with a stew spooned on top. * Source Wikipedia
- 200g dried couscous
- 1 large red onion (160g), diced
- 1 clove garlic, finely chopped or minced
- 2 red or yellow peppers, diced
- 2 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar
- 1 vegetable or chicken stock cube
- 1 x 400g tin of chick peas, drained
- 2 tsp. medium curry powder (or to taste)
- 2 oranges
- 40g raisins
- 40g toasted flaked almonds
- 100g crumbled feta
- Small bunch mint,Small bunch coriander
- Cook the couscous according to the packet instructions but add a stock cube to the boiling water and stir well.
- Put a non-stick frying pan on a medium heat and add 1 tbsp. extra virgin olive oil along with the garlic, onions and curry powder. Cook for about 5 minutes before adding the peppers. Cook for a further 5 minutes until the vegetables are soft. Stir occasionally so that the vegetables do not stick.
- Fluff up the couscous with a fork and add to a large serving bowl. Add the cooked vegetables and stir well. Peel and slice 1 ½ of the oranges (leaving half an orange to juice for the dressing.) Add to the couscous and mix well. Now add the raisins, feta, toasted almonds and herbs and mix well.
- Finally, make a dressing using 1 tbsp. extra virgin olive oil, 1 tbsp. red wine vinegar and half an orange juice. Season with salt and pepper and pour over the couscous.
- Your healthy Moroccan salad is ready to be eaten.